light brown sugar

With a jar of molasses on the shelf, you can always whip up a batch of DIY brown sugar in a pinch. It's not necessarily tastier or more convenient than the real deal, but without question, it's better than having to give up on a batch of your favorite cookies.

Homemade Brown Sugar Recipe

sugar

In the bowl of a stand mixer fitted with a paddle attachment, combine sugar and molasses. Mix on low speed until roughly incorporated, then increase to medium speed and mix until light, fluffy, and perfectly homogeneous, with an appearance just like that of real brown sugar. Use in your favorite recipes, or store in an airtight container up to 1 month at room temperature. 

Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.

Rye Chocolate Chip Cookies

unsalted butter (1 stick), at room temperature

dark brown sugar

granulated sugar

vanilla extract

dark rye flour

baking powder

salt

chocolate

Flaky sea salt,

Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.

In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.

Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.

Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely. 

This shortbread is like a huge, sliceable Girl Scout cookie. (You’re welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set. Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork. Be sure to use bar chocolate, not chips — which don’t melt as evenly — so your chocolate glaze ends up shiny and smooth.

Giant Chocolate and Peanut Butter Cookie

Nonstick cooking spray

unsalted butter (2 sticks), at room temperature

110 grams light brown sugar

all-purpose flour

fine sea salt

unsalted butter (3/4 stick), at room temperature

peanut butter (not natural)

135 grams sifted confectioners’ sugar

chopped semisweet bar chocolate

coconut oil

heavy cream

Heat the oven to 350 degrees. Spray a 9-inch springform pan with nonstick spray.

Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the vanilla and mix to combine.

Reduce the speed to low. Add the flour and salt and mix until evenly combined. Transfer the dough to the prepared pan and press into an even layer. Prick the shortbread all over with a fork.

Bake until the shortbread is baked through, set and lightly golden, 22 to 26 minutes. Cool completely, and remove the outer ring from the springform pan. Place on a cooling rack set over a baking sheet.

Wipe out the bowl of the mixer, and make the peanut butter filling: Using the paddle attachment, cream the butter, peanut butter and confectioners’ sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and salt and mix to combine.

Spread on top of the cooled shortbread, leaving it slightly more mounded in the center than at the edges. Transfer to the refrigerator while you make the glaze.

Place a medium heat-safe bowl over a medium pot of simmering water. Add the chocolate, coconut oil and cream to the bowl and heat, stirring frequently, until the mixture is melted and fluid. (Alternatively, the mixture can be microwaved in a microwave-safe container in 15-second bursts, stirring after each burst until the mixture is fully melted.) Cool for 5 minutes.

Pour the glaze over the cooled cookie, using a small offset spatula to help coat the edges evenly as needed. If necessary, you can collect the glaze that runs off the cookie onto the baking sheet and pour back over to glaze any missed spots.

Once the cookie is fully glazed, use a large spatula to transfer it to a platter. Transfer to the refrigerator to chill completely for 45 minutes before slicing with a serrated knife and serving. Store, covered, at room temperature for up to 3 days.

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here — keep in mind that the orange or garnet “yam” you see at the grocery store is actually a sweet potato — but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you’d like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1021554">here</a>.)

Spicy Black Bean and Sweet Potato Chili

coconut oil oil

Kosher salt and black pepper

garlic cloves,

cumin

garlic powder

onion powder

orange juice

chipotles adobo sauce

sweet potatoes (4 to 5 small-medium

black beans,

lime

frozen corn

Sliced avocado and red onion,

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.

Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.

Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.

Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times’s famous <a href="https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1">chocolate chip cookie recipe</a>, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.

Gluten-Free Chocolate Chip Cookies

almond flour

baking soda

unsalted butter,

bittersweet chocolate feves chocolate

Sea salt, for finishing (optional)

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk the almond flour, salt and baking soda to combine.

Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.

Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.

Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.

Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.

Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

Marcus Samuelsson&#039;s Swedish mulled wine is a near-perfect spiced and nutty drink for the holidays.

Gl&#xF6;gg

For the Glögg:

cinnamon sticks,

ginger,

(zest

cloves

red raisins

brown sugar

cardamom pods

vanilla bean, seeds

dry red wine, divided

port

vodka

For the Almond-Raisin Mixture:

almonds

raisins

unsalted butter

Gulp Down Gl&#xF6;gg

Oatmeal Spice Cookies

flour

cinnamon

allspice

ginger

black pepper

vanilla

light brown sugar,

eggs

rolled oats

Sift flour with spices, salt and baking soda. Set aside.

In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.

On low speed, beat in sifted dry ingredients.

Line two cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each sheet.

Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.

The simplest dishes are the hardest to get right, and barbecue ribs are no exception. That is why the chef Joseph Lenn, of J.C. Holdway in Knoxville, Tenn., always quick-cures the ribs with an overnight rub of salt, black pepper and brown sugar. This ensures the meat is seasoned evenly throughout, and is something he recommends for any slow-cooked or braised meat. Mr. Lenn’s mop sauce, a homage to the Dixie Sweet sauce at Martin’s Bar-B-Que Joint in Nashville, is fired up with gochujang, a Korean chile paste. It works equally well on bone-in chicken breasts and wings.

Gochujang Barbecue Ribs With Peanuts and Scallions

racks St. Louis-style spareribs (2 1/2 pounds each)

gochujang

apple cider vinegar

chile powder,

red pepper flakes

smoked paprika

peanuts

scallions

The day before you plan to cook the ribs, use a paper towel to help you pull the silver skin off the backside of the ribs. Combine salt, light brown sugar and black pepper to make a rub, then generously season ribs with the rub on both sides. (You may have some rub left over.) Place on a rimmed baking sheet, wrap in plastic, put in the refrigerator, and let sit overnight.

For the sauce, combine all ingredients and whisk until brown sugar is dissolved. (You can use a hand mixer if you'd like.)

The next day, prepare a charcoal grill (preferably a kamado, the egg-shaped ceramic grill) and warm it to 225 to 250 degrees. If your grill doesn't have a thermometer, use an oven thermometer to try to keep the temperature consistent. (See note.) Place ribs on a rack so they are not sitting directly on the grate. Cook  3 to 3 1/2 hours, turning and basting ribs with barbecue sauce every hour.

Glaze the ribs with the sauce once more before serving. Cut the ribs and then sprinkle with peanuts and scallions and serve.

This skillet brownie has it all: It’s chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover’s dream.

Skillet Brownie With Chocolate Ganache Frosting

120 milliliters neutral oil, such as vegetable or coconut

220 grams light brown sugar

Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)

In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.

Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.

While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.

Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it’s not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it’s spreadable again.) Sprinkle with flaky sea salt.

This is my favorite way to eat chicken meatballs. They're spiced up with a sweet, savory, and spicy firecracker sauce. They're tender, filled with flavor, and require minimum work!

Firecracker Chicken Meatballs

¾ chicken (or turkey)

garlic

pepper

Panko breadcrumbs*

paprika

hot sauce (I recommend Franks)

Position 2 racks near the center of the...

Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the...

In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don't worry if it looks thin.

In a large bowl, combine the ground chicken,...

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It's easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.

Shape the meat mixture into ball, about 3...

Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.

Using 2 tablespoon, dip each individual meatball into...

Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Learn how to make Mindy Segal&#039;s peanut butter thumbprint cookies with strawberry lambic jam.

Peanut Butter Thumbprints with Strawberry Lambic Jam

For the Strawberry Lambic Jam:

strawberry lambic

For the Cookies:

½ cup (4 ounces) unsalted butter,

peanut butter

egg,

sea salt flakes

strawberry lambic jam

Peanut Butter Thumbprints w/ Strawberry Lambic Jam

It&#039;s time you switched up your seder menu.

Five-Spice Braised Brisket

ginger, skin on

onions,

vegetable oil

brisket

five-spice powder

salt and pepper,

beef stock

soy sauce

hoisin sauce

star anise

scallions,

Rub Five-Spice Blend on Your Brisket

There is nothing to stop you from serving spiced beef in red wine at a dinner party, but proper cooking should not be undertaken only for company. I make a batch of the beef and, when it is cool, bag it up in single portions and put it in the freezer. It makes a great warming supper for nights when you are lazing on a sofa watching television. Just because it's Wednesday, you need not have to resort to a bagel or grilled cheese for dinner.

Spiced Beef in Red Wine

bacon, roughly chopped

leeks, white and light-green parts only, roughly chopped

carrots,

parsley

Salt and black pepper

chuck

vegetable oil,

red wine

beef stock beef broth

Worcestershire sauce

Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.

Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.

If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.

Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

Baked chicken breasts have a reputation for being dry, but pan-searing bone-in, skin-on breasts before roasting them helps them render their fat. It also forms a protective coating, develops a crisp, deep-golden skin and adds an extra layer of flavor. In this one-pot recipe, zucchini is tossed with the rendered chicken fat, and everything cooks together in the oven. Swap in any seasonal, quick-roasting vegetable for the zucchini, like cherry tomatoes or asparagus, but don’t skip the charred scallion and jalapeño salsa. The zingy lime, grassy herbs and barely there brown sugar really make this dish sing. If cilantro isn’t your thing, basil makes a fine replacement, or try a combination of the two. Alongside? Steamed rice would be nice.

Top 19 light brown sugar recipes from across the web

The most viewed light brown sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Brown Sugar Recipe

Rye Chocolate Chip Cookies

Giant Chocolate and Peanut Butter C...

Spicy Black Bean and Sweet Potato C...

Gluten-Free Chocolate Chip Cookies

Glögg

Oatmeal Spice Cookies

Gochujang Barbecue Ribs With Peanut...

Skillet Brownie With Chocolate Gana...

Firecracker Chicken Meatballs

Peanut Butter Thumbprints with Stra...

Five-Spice Braised Brisket

Spiced Beef in Red Wine

Skillet Chicken and Zucchini With C...

Cinnamon Babka

Pumpkin Crumb Cake

Cuban Sandwich Recipe

Chewy Brown Butter Cookies

Brown Butter Peach Cake

Top 19 light brown sugar recipes from across the web

The most viewed light brown sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Brown Sugar Recipe

Rye Chocolate Chip Cookies

Giant Chocolate and Peanut Butter C...

Spicy Black Bean and Sweet Potato C...

Gluten-Free Chocolate Chip Cookies

Gl&#xF6;gg

Oatmeal Spice Cookies

Gochujang Barbecue Ribs With Peanut...

Skillet Brownie With Chocolate Gana...

Firecracker Chicken Meatballs

Peanut Butter Thumbprints with Stra...

Five-Spice Braised Brisket

Spiced Beef in Red Wine

Skillet Chicken and Zucchini With C...

Cinnamon Babka

Pumpkin Crumb Cake

Cuban Sandwich Recipe

Chewy Brown Butter Cookies

Brown Butter Peach Cake

The most viewed light brown sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Glögg